Dry Mung Daal

"A Thaali" anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

"Mung Daal" for a chilly winter, sounds good! Isn't it? It is one of the most popular daal preparations in Gujarat - Easy to digest and protein-rich... :) Also, a soupy version of the same can be served with a plate of steamed rice! 

Serves: 2

INGREDIENTS:

1 cup Mung Daal (skinless)

1/2 tsp Ginger paste

1/8 tsp Green chilly (finely chopped)

1/8 tsp Turmeric Powder

1/4 tsp cumin seeds

A pinch of hing

2 tsp Lemon juice

Salt to taste

2 tsp Ghee

METHOD:

- Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.

- Heat ghee in a pan and add cumin seeds, hing.

- Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.

- Add boiled mung daal and rest of all ingredients into it. Mix well.

- Cook it for around 2-3 mins and at last, add lemon juice.

- Garnish with coriander leaves and serve hot!

SJ's NOTE:

- Make sure daal is just cooked and not mashed.

- Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju's Kitchen - Priya's Versatile Recipes:

Dahi Bhindi

Bhindi (Okra) is one of my favorite veggies and I always love trying variations in it!!! "Dahi Bhindi" is no-way a brand-new dish in your kitchen, I'm sure. Try this simple yet delicious dish with a little twist... 

Serves: 3-4

INGREDIENTS:

500 gm Bhindi
1 tsp Ginger-Garlic paste
1/2 cup Chopped onion
1/2 cup Chopped tomato
1/4 cup Chopped capsicum
1/2 cup Yogurt
1/4 cup Besan
1/4 tsp Cumin seeds

2 tsp Coriander leaves (chopped)
1/2 tsp Coriander powder
1/2 tsp Red chilly powder
1/8 tsp Turmeric powder
1/2 tsp Fennel seeds
1/2 tsp Amchur powder

A pinch of Hing
Salt to taste
1/2 cup Oil



METHOD: 


- Wash bhindi under tap water and pat them well with a piece of cloth.
- Make round cuts in even size and keep aside.
- Heat a small pan and dry-roast besan and crushed fennel seeds together till it start releasing nice aroma. Transfer it to a small ball and cool down to room temp.
- Heat oil in kadai and add cumin seeds and hing.
- Once it starts crackling, add ginger garlic paste along with chopped onion and capsicum.
- Saute it for a while and add bhindi cuts into it and cook for around 10-12 mins until its soft and tender.
- Mix besan, fennel seeds and yogurt in a bowl and whisk to remove all lumps.
- Add chopped tomato, yogurt mix and all the spices into kadai and mix well.
- Cook for 2 mins and it's ready to serve!!! :)

SJ's NOTE:

- Vertically cut bhindi can be used as well.
- Lemon juice can be used to replace amchur powder.
- Frozen bhindi takes less time in cooking than fresh ones! So, keep your clock on :)

VARIATIONS:

- Bharwan Bhindi
- Achaari Bhindi

Recipes of possible variations will be posted soon on Food Court!!! :)

Palak Paneer

All time favorite "Palak Paneer" is a fiber & calcium rich dish!!! Melting in mouth paneer cubes with very lightly spiced Spinach puree... If given a choice, I would prefer to have this dish with 'Missi Roti' or a plate of steamed rice :) Enjoy this vibrant green dish in chilly winter...  

Serves: 2

INGREDIENTS:

1 bunch Spinach 

100 gm Paneer

1 tsp Ginger-garlic paste

1/2 tsp Chopped green chillies

1/2 Onion (medium)

1/2 Tomato

1 tsp Kasoori methi
1/4 tsp Garam masala

2 tsp Lemon juice

Salt to taste

2 tsp Full Cream

1 tbsp Oil

METHOD:

- Blanch spinach leaves in boiling water for around a min. Drain and put them in a bowl of ice-water.

- Take onion and tomato cuts in mixture jar and grind to make a smooth paste.

- Similarly, make a fine puree of spinach too using less amount of water and keep it aside.

- Heat oil in kadai and add ginger-garlic paste with chopped green chillies and saute it for a while.

- Add tomato-onion gravy into it and cook it on medium-high heat for around 2-3 mins.

- Add spinach puree and all the seasonings. Mix well and cook till gravy comes to boiling point. 

- Cut the paneer slab into cubes and add it in kadai.

- Coat all cubes with green gravy and transfer it to a serving bowl.

- Garnish with full cream and serve hot with thick chapatis or tandoori roti :)

SJ's NOTE:

- Squeeze just a few drops of lemon juice while serving to enhance the flavors...
- Optionally, can be garnished with full cream on top.

Dakor na Gota

A secret treasure from traditional Gujju kitchen!!! "Dakor na Gota" - The most authentic and popular "Farsaan" from a village of Dakor :) 

Back in Gujarat, you will get an instant mix packets of this at most grocery-shops... But here is how you can easily bring the same taste in your home-kitchen!!!

Makes: 12-15

INGREDIENTS:

1 cup Besan

1/2 cup Fine semolina

1/4 tsp Green chillies (finely chopped)

1 tsp Ginger paste

1/2 tsp Sesame seeds

1/2 tsp Fennel seeds (crushed)

1/4 tsp Fruit salt (Eno)

1/4 tsp Black pepper (crushed)

1/2 tsp Coriander powder

1/4 tsp Garam masala

3/4 cup water

Salt to taste

Oil for deep-frying

METHOD:

- Take besan, semolina and all dry ingredients in a bowl and mix well.

- Add green chillies, ginger paste along with water and make a batter with dropping consistency.

- Heat oil in deep-frying pan.

- Add fruit salt in batter and whisk it well to make it a little fluffy.

- Drop a spoonful of batter in hot oil and deep-fry them till golden in color.

- Drain on absorbent paper and serve hot with your favorite chutneys!

VARIATIONS:

- Add fresh fenugreek leaves (chopped) to make a very authentic version - "Methi na Gota"

- Chopped spinach leaves also gives a nice flavor to simple fritters.

SJ's NOTE: 

- Prepare this batter half hour before you actually plan to make it.

- It goes well with Imli ki Chutney, but can be served with a thick yogurt kadhi (just as served in Dakor)

Linking this recipe to UK-Rasoi's Event: